2) Latte Art Information
Intro.
I know how difficult it can be to learn latte art – especially if you’ve no one to demonstrate it to you. My trainees can observe my pours every day, so it comes quicker for them, if they apply themselves, but it still takes a long time for them to achieve a high level of ability with freepour latte art.
Even now, I’m still perfecting my own free-pour technique, and striving to get a photo of the ever elusive perfect rosetta! When I began teaching myself latte art, I found that reading articles on the subject, and watching videos of pours on the Internet was very helpful, and below are some good ones if you need a few pointers …But be warned: latte art can be seriously addictive! Good luck!
Flavour and Substance.
I’m always saying to my trainee baristas “Don’t focus on the latte art – it’s the least important thing!” In fact, I don’t encourage anything more than simple, classic presentation (circles), until we’re a few weeks (even months) into training and practice. We focus on the shots, and the milk …and when that’s good, we can develop the freepour!
Cappuccinos, flat whites, macchiatos, etc, are all potentially delicious drinks. Their flavour and texture, rather than their appearance, is the most crucial element. The skill, quality and consistency of the espresso preparation and milk microfoaming is absolutely paramount. The best freepour latte art shouldn’t just be a decorative or cosmetic finish to a drink; it should be an indicator of quality in the cup, and convey the barista’s overall skill, and their passion for great coffee.
Unfortunately however, it is actually possible to freepour quite good latte art with mediocre milk and awful espresso. Therefore, we should always concentrate on flavour and texturing before the presentation. Don’t be fooled into thinking you’re making great coffee just because your drinks have a pretty pattern on top - we shouldn’t allow the pouring and presentation to overtake the substance! I feel latte art is only really of value when this philosophy is adhered to.
Then, latte art can become the flourish that visually signifies a great drink! When all the elements of the drink are perfect, and working together, a great freepoured design can transform an already delicious drink into something truly magical!
So – A Few Videos!
For latte art heaven, whether you’re a pro or just starting, there’s always the fabulous Rate My Rosetta!
Here are a couple of my own rosetta pours at the plan on our old machine back in July 2009. The first is better. I’m afraid the videos are pretty poor (they ain’t gonna be winning any film awards!), but the rosettas are reasonable, so I can live with it:
6oz cups. ‘Formula6′ double shots. 500ml Motta
My latte art has since come a long way from that demonstrated in these videos (on a good day!), and hopefully sometime I’ll record some of my current work..!
In addition, here are some other rosettas being free-poured. There are some instances where it’s preferable to retain the crema colour around the edge, as illustrated in my pours above, but there are other styles as shown below.
This one’s amazing - textbook technique and symmetry, with beautiful, ‘open’ leaves!
(Kyle Glanville of Intelligentsia Coffee)
(Barista at Espresso Vivace)
Barista pouring a great rosetta at ‘Cafe Crema’.
More References and How To’s.
These are links to some articles that give valuable hints and tips about milk texturing and latte art technique:
1.
2.
3.
And here’s a link to my own article about latte art that I wrote in 2006.
Spot the Difference.
Latte art is beautiful, great fun, and really satisfying when it goes well, but learning to pour really great latte art is a challenging endeavour! My quest for perfection has led me to continually refine my skills, but as I’ve improved, I’ve consequently become increasingly critical of my designs. I can pour nice rosettas nearly every time now (except when it’s a real ‘pressure pour’ [!], or with over-fresh crema or very thick milk), but I’m rarely 100% happy with them; every little segment of a rosetta, as well as its overall contrast, crispness, definition and symmetry, can affect its final worthiness, and the better you get, the more honed to these aesthetic highlights and defects you become! There are of course other free-pour designs, but for me, a great, single rosetta is the most beautiful and the most challenging to really perfect. Great hearts, for instance, are relatively easy, and multi-rosettas, whilst technically very difficult, never really achieve the same sublime aesthetic perfection that a single is capable of; they usually have defects due to the nature of the pour that are overlooked or forgiven because of the wow factor of the multiple design. All this may all sound over-analytical to some, but when you get bitten by the latte art bug, the subtle differences between poor, average and great designs becomes much more distinct!
How Valuable is Latte Art?
Valuable. But it does depend on your perspective.
When you start out as a barista, latte art often seems like THE challenge, and THE thing to get good at. I know it was like that for me in some ways, and that it’s like that for many new baristas. You see the milk texturing and the freepour as the most alluring and difficult aspect of what you do. And really good freepour latte art IS challenging, and it IS a real skill, and it does indicate a pretty high level of experience and passion for coffee.
For this reason I never doubt its value, to an extent. Because even with training and ample demonstration, it can take weeks, even months, for people to achieve mediocre latte art. And it takes months, even years, to master really great latte art. And even this can always be improved even further.
And because the beauty of latte art can draw new baristas further into the craft. And also because it indicates from the outset that there might be more to the craft than previously assumed.
But, that’s not the whole story.
And, the risk is, when you finally get skilled enough to start pouring really good latte art, you might suddenly think you ‘know everything’.
I was able to pour really nice latte art after my first year’s practice (that was quite a long time ago!), self-trained, with no-one to demonstrate it to me. This kind of time-frame is quite common I think. Looking back, I know that even though I had already found out quite a lot about coffee and espresso at that point, relatively, I knew almost nothing, about the finer points of espresso generally.
…Even now, I could say the same.
But I realise that more fully now, in a way I didn’t at the time. Although fortunately, I did research enough to realise how much more there was to the whole thing still to learn, and this, along with other experiences, drove me further, and still does.
If you get serious about coffee, as you learn and understand more, you come to realise that the espresso, and the coffee generally, are by far the more complex and challenging aspects of the craft. That’s the part of the craft that can take a lifetime to understand. Whereas the milk and latte art becomes relatively easy and natural, once mastered.
This is why many top, professional, baristas sometimes have issues with even this skilled, freepour, latte art. I don’t think anyone would say it’s a bad thing, quite the opposite, but sometimes it’s given a healthy degree of scepticism, or indifference, by some. This is not because they don’t know or appreciate how much skill goes into doing it well (very different to the way people who are unaware of the skill of latte art can be indifferent towards it), but because they know its importance is very much secondary in comparison to the even more valuable, subtle, and difficult aspects of the craft.
A lot of people can pour mediocre latte art (it’s something you can begin to pick up even if you only work with coffee for a few months, in a skilled cafe). It takes longer, and more skill, to pour really beautiful latte art. And most people don’t get that far. But even then, neither of these things make you the World’s best barista. This is something you come to realise with experience, as you learn, and taste, more within coffee.
For me, great freepour is still magical, and I believe it is hugely valuable, because of the skill, and quality, that it does indeed demonstrate …but only to an extent.
February 24, 2010 at 5:11 pm |
You are so right about the addiction of latte art. I’ve only been pouring latte art for 2 months and I can now pour a decent rosetta but the better I got, the more critical I am about my pour. I am extremely critical about my own pour whereas most of my workmate are easily satisfied with a half hearted heart-pour or a rosetta that resembles a child’s doodle.
February 24, 2010 at 9:08 pm |
I know the feeling – respect!
February 24, 2010 at 7:11 pm |
I’ve seen your rosettas on ‘Rate My Rosetta’. How long did it take for you to perfect your rosetta? And how do you practice? I try to do it at work but it’s difficult when it gets busy. Also do you tip the cup when you pour? I’m still trying to perfect my pour and it’s hard to do the two things at the same time when you are trying do a decent rosetta. Do you think I should concentrate on my pour before moving on to tipping the cup and pouring at the same time? Thanks
February 24, 2010 at 9:06 pm |
I’ve been pouring latte art for about 4 years now, and am still perfecting it – it’s a gradual process – getting a feel for what works, and trying to repeat what you’ve done well a pour goes especially well.
If you can find someone to show you, it’ll come quicker. If not – watch good videos on the web, and then try out what you’ve seen. Just keep practicing, and aiming for better contrast, definition, intricacy, symmetry, form, etc. Making sure your milk is really perfectly textured will also help – the art will almost begin to pour itself with great milk.
I do tip the cup – generally about halfway through my pour – when I want to get the tip of the pitcher really close to the surface of the coffee – this is where the white will begin to flow onto the surface, and the rosetta will begin to form. Pour higher through the crema at first, then tilt the cup and get close with the pitcher, then wiggle and pull gradually back, and cut through at the very end for the stem. A lot to do in a short space of time – but keep at it, and it’ll get more natural.
Cheers
February 26, 2010 at 7:53 pm |
Thank you so much for your quick reply! Thought you won’t have time to answer as you have so much going on at the moment. I really want to perfect my pour and my heart is pretty good but the rosetta is still a hit and miss. It’s difficult to practice when you have drink orders to deal with. I do go into work hours before my shift to pratice, so that I can concentrate and take notes of what I’ve done right and what needs improving. Milk texturing is such an art! It requires full attention and if you turned away just for one second and the milk is ruined.
My workmates is always teasing me for being over critical. I guess us with design background are alot more obsessed and perfectionist! I get really upset whenever someone served up a ‘squiggle’.
There are a few latte art courses available. Do you think it worth it to take part? They are not cheap either.
Cheers
February 26, 2010 at 9:36 pm |
…Yeah – rather a lot going on (!) – but always happy to respond.
Probably the best way to practice is whilst you’re making those orders, in day-to-day work – gradually the rosettas, etc, will improve if you keep pushing them further. Putting in extra time as well is dedication that’ll help too though!
Sadly not everyone shares a passion for trying to make great coffee and latte art …and you might be waiting a long time for many people to respect what you do with coffee! But if you enjoy it, don’t worry about that. The best reward is generally when the customers love the flavour, texture, and appearance of beautiful coffee served with freepour latte art.
It’s also good if the cafe itself can help to nurture and support your learning – it’s good for business at the end of the day …but not everywhere does.
Latte art courses might be good (London School of Coffee for example) if you want to learn quickly, but not they’re not necessarily essential …Maybe try to get to some ‘coffee events’ like the UKBC semifinals this weekend too – a good place to find out a bit more about coffee, and meet like-minded people
February 27, 2010 at 11:49 pm |
You are right! There’s nothing more satisfying than customers recognising your effort! I was looking through the UKBC website. How do I get in? Do I need to buy a ticket?
I think I’ll try London School of Coffee. I am practising very hard but I think it will help alot with someone there telling me what I am doing wrong. Since there’s no one at work who can give expert advice.
I have been pouring latte art sideway.(instead of swinging from left to right, I am doing back and forth) Is it easier to do it your way? Does it somehow flow better?
Cheers
March 9, 2010 at 11:27 pm |
Hope you got there …or at least managed to watch the live stream online!
Training will definitely help things progress quicker if you need them to.
It’s all down to what you find works best for the best latte art – some pro’s pour close up, mid air, side-to-side – others will pour on the counter back ‘n forth …either way you just need to gradually work on the shape and intricacy, etc, of the designs, whilst remembering the texture and the espresso especially!
March 9, 2010 at 11:29 pm |
(i.e: ‘sideways’ or ‘left to right’ can both be fine)
March 18, 2010 at 9:25 pm |
Thank you so much for your advice. I did not go to the UKBC but did catch some of the streamings on-line. I am still trying to find the most comfortable pouring style. I am practicing as much as I can and I won’t give up!
PS : Do you know any good coffee shop in London that is hiring?
March 18, 2010 at 9:42 pm |
Great! And no probs.
Don’t know of anywhere right now …I’d suggest putting a post/enquiry on the Too Much Coffee forum …or just finding somewhere you like and popping in.
Cheers,
Trevor
March 31, 2010 at 9:40 pm |
I am still trying to get a job in a proper coffee shop. It’s really hard. Do you think it’s worth taking up course such as the VRQ City and Guilds Barista Qualification at the London School of Coffee?
Just a short update with my latte art pour. I am getting better at it. I’ve watched your clips several times and noticed you pour straight into the centre of the cup from the beginning unlike alot of the clips I watched on-line, most people start their pour by pouring a few rounds near the edge of the cup and I was told that helps to settle the milk and stop it from swirling but I find that results in quite a lot of marbling at the end and the contrast is not as good but when I tried pouring straight into the centre like you did, the milk ended up swirling around the cup like when you do a hanging tulip or the waving heart. What is your secret?
April 1, 2010 at 7:27 pm |
I would think they’re undoubtedly one of the best places to go for a course – and training from them will be reccognised by anyone who knows their stuff! So it might help with the job hunt, as well as probably being quite inspirational.
…Hmmm – tricky stuff this latte art! Glad you’re making progress – practice is what it’s all about, and eventually you’ll be pouring great …without really knowing quite how!
In the pours in the videos above, I’m using quite ‘thick’ milk – kind of cappuccino texture – which will partly help to keep pours under control, and stop them swirling around the cup too much.
Sounds like you might be using milk with less air in – more latte/Flat White texture – which can be harder to control …but which can also create finer intricacy.
Sometimes I start in the centre, sometimes a little nearer towards ‘my side’ of the cup, because I like to retain the crema around the edge. But initially, it might be easier to pour right towards the ‘furthest side’ of the cup, until you have a real feel for it…
Much of the contrast can be about the height of the pitcher – pour higher until you want the white to start appearing on the surface for your design – then get the pitcher real close to the surface very quickly, and then start the ‘wiggle’ for a rosetta.
Cheerio
Trevor
April 8, 2010 at 6:08 pm |
What do you think of the hanging tulip or the wave heart? I find it lacks symmetry! Though I’ve seen clips on youtube in which baristas did a pretty good job with the pour and created some pretty symmetrical shapes. I’ve been reading up on dosing, distribution and tamping. How do you gauge that you are applying 30 pounds pressure without using a clicker tamper? Is it worth to invest in a clicker tamper to train my arm muscle? Also what do you think of the Stockfleth’s move? I’ve been using the NSEW methond and it works fine.
Thanks
April 8, 2010 at 9:03 pm |
I’m a bit of a rosetta addict – I just think they’re the most beautiful, and the most challenging design to do really well. Tulips, hearts, wave pours, etc, look great too, and are also tricky to do well …but are easier, more forgiving, and not as satisfying for me as a nice rosetta. That said, I’ve been pouring a few tulips and wave pours recently – just for a change, and to show folks at the cafe some other designs – they see nice rosettas all the time, and find the other stuff more exciting …just because it’s new!
For tamping weight at 30lbs, you could press on a bathroom scale to get an idea of it. It’s worth investing in a good tamper, but clicker tampers I think are a bit of a gimmick, and restrictive. 30lbs is a good weight, but some people prefer to tamp lighter, or harder, than that – and a normal tamper allows you to choose.
I actually vary my tamping weight a little, depending on what I feel/guess the individual shot needs to get it right, under given conditions. Some people might think this is bad practice, because it is inconsistent …I’ve come to accept this shot-to-shot intuition as necessary though, after years of using stepped grinders!
It’s usually very important to redistribute your grounds so that they are even in the basket prior to tamping. I used something a bit like the Stockfleth’s move until recently, but now I use an Anfim doser, and it doses so well that I don’t level the grounds with my finger at all at the moment.
The NSEW method should indeed work fine too (…if it’s good enough for Schomer!), but I quite like the circular motion of Stockfleth-type grooming …because, afterall, the basket’s circular as well.
April 9, 2010 at 12:12 am |
I think you are right about the shots. A good barista should be able to judge and adjust the pressure being applied under different conditions. I’ve seen a clip of an automatic doser on Youtube. It’s amazing! Comes with a funnel for the portafilter. All that person did was dose, no touching of coffee grounds and just a gentle tamp! I better start saving up!
April 9, 2010 at 7:11 pm |
…Sounds like that might possibly have been the legendary Mazzer Rober E!
April 17, 2010 at 9:51 pm |
How big is the cup you used in your clip here? I’ve watched some clips of the Australian Barista Champion Scottie Callaghan. He’s amazing! Seven rosettas in one cup! I can’t even do a double!
My search for a new job hasn’t been good. So far, I’ve only had three interviews and I didn’t get a single offer. I am beginning to think that maybe this is not for me. What am I supposed to do if they do give me a chance. Surely, everyone has to start somewhere. I am sure they all started from scratch and got better as they learned. How is it fare when all they invite you in for a trial and all you can do is to clear dished!
Cheers!
April 18, 2010 at 7:00 pm |
That’s a 6oz cup – about 175ml. It’s quite small, and learning in bigger cups initially can be easier.
Yeah – those multiple roettas are pretty nuts – I can’t do more than two or three – and even then they look rubbish!
It’s true we all have to start somewhere, and it sounds unfortunate that you have not found somewhere to begin. Some places might start you off with more menial tasks until they know you’re reliable or something, before training you up on the espresso side of things… but some places might just take you for a ride… I started off at the very bottom, in the most non-artisan places, and even now my setting is not without it drawbacks, and is something I’ve had to forge gradually. The life of the barista is not exactly glamorous – but if you love making espresso, it’s pretty good! Good luck